How to make it
8 steps. Take it one step at a time.
In a large heavy-bottomed pot or Dutch oven, melt the butter
In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium-low heat.
Add the sliced onions
Add the sliced onions and toss to coat with the oil and butter. Cover and cook for about 15 minutes until softened.
15 minRemove the lid, stir
Remove the lid, stir in the sugar and a pinch of salt. Increase heat slightly to medium and cook, stirring frequently, for 30–45 minutes until the onions are deep golden brown and caramelized.
45 minAdd the minced garlic
Add the minced garlic and cook for 1 minute until fragrant. Pour in the white wine to deglaze the pot, scraping up any brown bits (fond) from the bottom.
2 minAdd the beef stock, thyme sprigs, and bay leaf
Add the beef stock, thyme sprigs, and bay leaf. Season with black pepper. Bring to a boil, then reduce heat and simmer partially covered for 20 minutes.
20 minWhile the soup simmers, preheat oven
While the soup simmers, preheat oven to 400°F (204°C). Place baguette slices on a baking sheet and toast for 5 minutes per side until crisp.
10 minRemove thyme sprigs and bay leaf from the soup
Remove thyme sprigs and bay leaf from the soup. Ladle the soup into oven-safe bowls. Top each with 2 slices of toasted baguette and a generous amount of grated Gruyère.
Place the bowls under the broiler
Place the bowls under the broiler for 2–4 minutes until the cheese is melted, bubbly, and slightly browned. Serve immediately.
4 min
A little kitchen wisdom
The secret to a great French onion soup is patience with the onions; they must be dark walnut brown but not burnt to achieve the correct depth of flavor.
